Quick recipes utilize refrigerator staples

Published: Wednesday, March 13, 2013 at 11:04 AM.

There’s nothing like a quick and delicious recipe that you can adapt to whatever you have in the fridge.

If this sounds good to you, give this recipe a try.

Beef Pot Pie

1 cup carrots, sliced

1 small onion, diced

1 cup frozen lima beans

2 cups water

2 chicken bouillon cubes

4 small red potatoes cut into 16ths. and cooked

1 tablespoon minced garlic

1 pound chuck cut into bite-sized pieces

1 tablespoon butter

1 tablespoon olive oil

One 12-ounce jar Campbell’s Slow Roast Beef Gravy

Flaky Pastry (See Below)

Preheat oven to 400 degrees.

Lightly grease an 8 x 8-inch baking dish.

Boil the carrots and onion in water with bouillon until the carrots begin to soften, add the lima beans and continue cooking until the carrots and lima beans are done. Drain.

Heat the butter and olive oil in a skillet. Add the garlic and beef; continue cooking until the beef is nicely browned.

Drain any remaining oil from the skillet.

Add the potatoes, carrot mixture and beef gravy to the skillet. Stir well.

Pour the beef mixture into the prepared dish and top with the pastry. Cut several slits to allow for venting.

Bake for 35 minutes in the preheated oven.

Serves 6.

Flaky Pastry Crust

1 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/3 cup shortening

3 tablespoons ice water

Combine flour, baking powder and salt in a mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened.

Roll dough out onto a lightly floured surface and cut to fit dish.

Yield enough pastry for an 8 x 8-inch dish.

St. Patrick’s Day is Sunday and this pot pie would be a delicious way to celebrate.

There’s nothing like a quick and delicious recipe that you can adapt to whatever you have in the fridge.

If this sounds good to you, give this recipe a try.

Beef Pot Pie

1 cup carrots, sliced

1 small onion, diced

1 cup frozen lima beans

2 cups water

2 chicken bouillon cubes

4 small red potatoes cut into 16ths. and cooked

1 tablespoon minced garlic

1 pound chuck cut into bite-sized pieces

1 tablespoon butter

1 tablespoon olive oil

One 12-ounce jar Campbell’s Slow Roast Beef Gravy

Flaky Pastry (See Below)

Preheat oven to 400 degrees.

Lightly grease an 8 x 8-inch baking dish.

Boil the carrots and onion in water with bouillon until the carrots begin to soften, add the lima beans and continue cooking until the carrots and lima beans are done. Drain.

Heat the butter and olive oil in a skillet. Add the garlic and beef; continue cooking until the beef is nicely browned.

Drain any remaining oil from the skillet.

Add the potatoes, carrot mixture and beef gravy to the skillet. Stir well.

Pour the beef mixture into the prepared dish and top with the pastry. Cut several slits to allow for venting.

Bake for 35 minutes in the preheated oven.

Serves 6.

Flaky Pastry Crust

1 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/3 cup shortening

3 tablespoons ice water

Combine flour, baking powder and salt in a mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened.

Roll dough out onto a lightly floured surface and cut to fit dish.

Yield enough pastry for an 8 x 8-inch dish.

St. Patrick’s Day is Sunday and this pot pie would be a delicious way to celebrate.